Fizz (cocktail)

Lore & Background

The fizz became widely popular in America between 1900 and the 1940s. Known as a hometown specialty of New Orleans, the gin fizz was so popular that bars would employ teams of bartenders that would take turns shaking the drinks. Demand for fizzes went international at least as early as 1950, as evidenced by its inclusion in the French cookbook L'Art Culinaire Francais published that year.

The gin fizz is the best-known cocktail in the fizz family. It contains gin, lemon juice, and sugar, which are shaken with ice, poured into a tumbler and topped with carbonated water. The drink is similar to a Tom Collins, with a possible distinction being a Tom Collins historically used 'Old Tom gin' (a slightly sweeter precursor to London Dry Gin), whereas the kind of gin historically used in a gin fizz is unknown.

Henry C. Ramos invented the Ramos gin fizz in 1888 at his bar, the Imperial Cabinet Saloon on Gravier Street, New Orleans, Louisiana. It was originally called a 'New Orleans fizz', and is one of the city's most famous cocktails. Before Prohibition, the drink's popularity and exceptionally long 12-minute mixing time had over 20 bartenders working at the Imperial at once making nothing but the Ramos gin fizz – and still struggling to keep up with demand. During the carnival of 1915, 32 staff members were on at once, just to shake the drink.

Reader's Guide

The fizz family represents a significant chapter in cocktail history, bridging the older sours tradition with the rise of carbonated mixers. Its defining features—acidic juice and carbonated water—created a refreshing template that spawned numerous variations. The gin fizz became the most famous member, but the Ramos gin fizz achieved legendary status due to its elaborate preparation and New Orleans origins. Henry C. Ramos invented the Ramos gin fizz in 1888, and its popularity before Prohibition required over 20 bartenders at the Imperial Cabinet Saloon just to keep up with demand. The Roosevelt Hotel in New Orleans further popularized the drink, aided by Governor Huey Long's fondness for it. In July 1935, Long brought a bartender from the Roosevelt Hotel to the New Yorker Hotel in New York City to teach its staff how to make the drink so he could have it whenever he was there. The fizz family also includes non-gin variations such as the Chicago fizz (rum and port wine), whiskey fizz, and vodka fizz, demonstrating its adaptability. The Ramos gin fizz remains one of New Orleans' most famous cocktails, with the Roosevelt Hotel group trademarking the drink name in 1935 and still making it today.

Did You Know?

• The Ramos gin fizz was originally called a 'New Orleans fizz' and was invented by Henry C. Ramos in 1888 at the Imperial Cabinet Saloon on Gravier Street, New Orleans.
• During the carnival of 1915, 32 staff members were employed at once just to shake the Ramos gin fizz.
• The Roosevelt Hotel group trademarked the Ramos gin fizz name in 1935 and still makes it today.
• A diamond fizz uses sparkling wine instead of carbonated water and is more commonly known as a 'French 75'.